Courgette Flower, Meadow Field Goat’s Cheese and Local Honey
A delicious little starter combining good cheese, local honey and the last of the courgette flowers.
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
5
MINUTES
Ingredients
Ingredients:
4 courgette flowers
250g Meadow Field goat’s cheese (or other good quality goat’s/sheep cheese)
2 tsp local honey
Tempura Batter:
200g rice flour
20g corn flour
1 tsp baking powder
cold sparkling water
Method
First make the tempura batter. Mix the dry ingredients with a little water, it should be a thickish consistency (can be used immediately).
Dip the courgette flowers in boiling water for a couple of seconds to soften - dry on a tea towel. Crumble the cheese and half fill each courgette flower. Seal the ends. Place the courgette flowers into seasoned flour, then dip into the tempura batter. Deep-fry at 190°C for 1 minute. Drizzle with honey and serve.
